Daily Bread

1 cup (250ml)       buttermilk, kefir or water

3 to 4                    extra-large eggs

1/3 cup (80ml)     olive oil or cold-pressed sunflower oil

½ cup (125ml)     water

1 tbsp (15 ml)       fresh lemon juice or apple cider vinegar


½ cup (125ml)     chickpea flour

1 cup  (250ml)      flax seed powder

½ cup (125ml)     sorghum meal, buckwheat flour or teff

1/4 cup  (60ml)    psyllium husks or 1 tsp guar or xanthan gum

1 heaped tsp (7ml) bicarbonate of soda

1 tsp (5ml)             sea salt

1 cup (250ml)       mixed seeds (chia, flax, pumpkin, sesame – not sunflower)

  • Preheat oven to 180 ºC.
  • Grease a loaf tin with butter.
  • Place all the wet ingredients in a bowl and mix.
  • Add dry ingredients into wet and mix well.
  • Pour mixture into greased loaf tin. Cover loosely with foil.
  • After 60 minutes in the oven, remove foil and bake for a further 30 minutes uncovered.
  • Tip the bread out of the loaf tin and let it cool on a wire rack.

Enjoy a thick slice with farm butter!

Recipe courtesy of Heidi du Preez


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